RU2012137454A

RU2012137454A - METHOD FOR PRODUCING KINKANA COMPOTE

Info

Publication number: RU2012137454A
Application number: RU2012137454/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Милена Магомедовна Ахмедова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-08-31
Filing date: 2012-08-31
Publication date: 2014-03-10

Abstract

Способ производства компота из кинканы, характеризующийся тем, что плоды после предварительной подготовки и расфасовки в банки заливают на 2-3 мин горячей водой с температурой 85°С, после чего воду заменяют сиропом с температурой 95°С, далее банки закатывают, устанавливают в носитель, обеспечивающий механическую герметичность банок, и подвергают ступенчатому нагреву в ваннах с водой температурами 80 и 100°С в течение соответственно 5 и 12 мин с последующим охлаждением в той же ванне с водой температурой 80°С в течение 5 мин с продолжением охлаждения в потоке атмосферного воздуха температурой 20-25°С и скоростью 7-8 м/с в течение 10 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,133 с.Method for the production of kinkan compote, characterized in that the fruits after preliminary preparation and packaging in jars are poured for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the banks are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 5 and 12 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 5 minutes with continued cooling In a stream of atmospheric air with a temperature of 20–25 ° С and a speed of 7–8 m / s for 10 min, the can is rotated from the bottom to the lid during the heat treatment with a frequency of 0.133 s.

Claims

Method for the production of kinkan compote, characterized in that the fruits after preliminary preparation and packaging in jars are poured for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the banks are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to stepwise heating in baths with water at temperatures of 80 and 100 ° C for 5 and 12 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 5 minutes with continued cooling they were opened in a stream of atmospheric air with a temperature of 20–25 ° C and a speed of 7–8 m / s for 10 min, and in the process of heat treatment, the jar was rotated from the bottom to the lid with a frequency of 0.133 s ^–1 .